The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

WHITBY FREE PRESS, WEDNESDAY, JULY 14,1982, PAGE 15 YOUR DINNG -.PLEASURE Pasta iun't-ailther'istoItalian od eeer dis o vers By ROXANNE REVELE RI Free Preos, Staff I must admit, 1 donfot go into Itallan 'restau- rants on a regular basisŽ' The reason is' quite f simrple ý... my 'husband hates pasta inàny shapeý or form, and is not that 'i crazy about pizza It-took a, lot 'of fancy t.alking last 'Friday jnight, but-I finaily con- vinced him that Rtabans eat other tbings b esides spaghetti and pizza. For this rea'son we decided to try a restaurantthat t had been recommended by a friend of mine as being the greatest in the area. I don't know whether this is true or not, I only know that I was-more than"pleased, and more imnportanit, so wasSir Fussy. The restaurant is Fazio's., It is almost two restaurants in one. At the, front, the atmos- pheire îla.iight and airy. Great windows -on two sides of the dining area- let in thc sunshinc, and let.you people watch as shoppers.pasa by Uic in- tersection of Athol and Simcoe Streets. Thé. only, .problem',herel that on 'a -bot day "Uich sun nearly blinds you if you happen to be in. the wrong, seat. it -sccms funny to eat dinner with your sunglasses on. Towards the rear of Uic, dining room, the atmosphcre is darker and more intimate. This is by far thec nicest sec- tion for dinner. At night Uic candles corne on and flicker throughout Uic room. It was great to sec real candles for a change. Most restau- rants nowadays use Uic type that is covcrcd by a glass globe, or oul float- lng on watcr. There ta sometbing hypnotizing about watching Uic melting wax slowly drip down Uic candle. - The square maple tables arc covercd with crcam colôred linen table cloths The mocha eolorcd napkins pick up Uic color of thc carpet- ing. There arc ayante guard prints, on Uic walls, and the myriad of pottcd plants, hanging plants and trees helps to disguisc the large dining room. At Uic back of Uic rest- aurant, past Uic ratten, and wood bar Uicrc lsaa portant featurc of any restaurant ... Uic food. The menus la fairly cx- tenasive.' There arc seven.varieties of pizza to choose from, and 12 pasta dishes, including five ,spaghetti' dishes, canelloni, . ravioli, lasagna, .,regatoni 'and tortellini. To prove my point that-Italian fooddoesnyt mean pasta I decided to choose from the 12 selections in the "pie- tanze", or entrec sec- tion. Ail entreca 1 arc scrvcd with garlic bread, spaghetti -or fresh vegetables and potatoes, and, range from veal cookedscvcn diffcrent ways, chicken, shrimp and fillet of sole. Prices range from,$7 to $10.25 which is quite réa- sonable. As a starter, my part- ner chose Uic proscuitto and melon. A good choice. Tfhe ham was lean, thinly sliccd and salty as it,,ta supposed to. Thc accompanying melon,' honeydewwas, cold and juicy., I love pasta, and in spite of my promise had, to, have somne. There was not,'I however, any pesta dises In the appe- tizer section. I asked the waitrcss -if, it was pos s- ible to bave a smalIl por- timo 'ftUic ettuccine Alfredo, offered in the pasta section, as an ap- petizer.' No problcm whatsoevcr. This de- lightful concoction of noodies ina blend of eggs, cream and-parmi- giano cheese sauce was cooked to- perfection. The noodles. which Uiey state are made on Uihe premises, were cooked al dente, not mushy. For my tasteý there could have been a- littie miore Parmigian cheese, but that was, easily reme- dicd' with a liHberal sprinklig.'from the bowl on the' table. We both passed oh the soup because .it, was a bot* day. I noticed a neighbouring ,dinner diging into the Strac- ciatella which is a deli- cate blend of broth, eggs and- parmigiano, and it lookcd so' good I wish I had ordcred it. Knowîng - how filling Italian food can be, neither of us ordered salad, although they of- fer three Variations. We contented, ourselves munching on the basket ofgarlie bread. .Must admit it was about the be st I bave eve r had. IT was hot, 'buttery, and garllcked to perfection. Choosing the main course was not easy. Veal cornes cookcd 80 many ways, in a mar- sala wine sauce, a'deli- cate lemon sauce, sauteed in'tomato, gar- llc and oregano,' topped with cheese and tomato sauce and so on. We finally settled on the veal with white winc sauce and mushrooms, and shritAps in white wine Sauce.. The veal, Scaloppine ai Funghi, was. a-large, portion of veal1, vcry thin and very tender. The sauce was light and tasted of the wine., The mushrooms were fresh and whole. My Gamberi ai Vino Bianco was perfectly eooked, also. The shrimp, were plenitiful, la. rge, and not_ overly cooked., There was a slight pop as you bit into them indicating they were flot of the frozen, variety anclcookcd not a second', longer thaný necessary. The sauce again was great. It had not been thickened to a gravy type consistcncy. It was a Uiin concoction, of butter, egg yolks, lemon and wine. We chose Uic' .vege- tables and potato, over Uic spaghetti as an ac- cornpanimcnt. 'A 1half< roast potato was deli-, cions, but not as good as the whole grcen ýbeans and baby carrota. They were fresh And still had a bit- of crunceh to Uiem. There were generous servings also. Neither of us. could finish every- Uiing on the plate. For dessert we passed on the Spumone ice cream flavourcd with sherry, black- forest cake, cheesecake, and fresh fruit. salad in brandy andliquors and scttled on the Zaba- glione! for two priccd at- $4.50., This delightful, concoction made from' beaten 'egg yolks and, Marsala wine' is always a treat when made pro-. perly and it was. We were too full at that point to even have coffee, but as we Istill hadn't finished lail our wine,-a litre,.0f bouse whieh was Donini, an Italian wiîîe, we askedif. it would be alright to, move from ,our table by, the windowvs to'Ofld 0f the ,.aforementioned tables and fan chairs in the rear. The waitress obiiged without even s0 much as a strange look ln our direction...1 A s' wc listencd. to the music, and wvatched Uicý couples. dancing, wc finally finished'off our evening* with a Cappu- ccino., If you have- not tricd this version of cof- fée before, do. Fazio's Restaurant and Bar is located at 33 Simcoe Street South,, at Uic corner of Simcoc and'Athol Streets. There is plenty of Public park- ing just off Athol Street on either side of Simcoe. Thcy are open from il a.m. to 1 a.m. Monday through Friday, 4 p.m. THE GREAT WALL, 116 Dundas Street West,' Whltby 668-7021. A favourite- eating spot for Chinese food loyers. A large selection of Canadian dishes also served. Prices range from $2.70 and up for lunch, and $3.80 and Up for dinner. open froni il11 .t .am weckdaysFriday- and Saturday open- tiil 2:30 a.m. We are now fuliy licensed., 0 PIZZA*TIME : Order Large 0 Pizza everything on it e 0 $~1 «00off * Order ex-large pizza 36 everything on It you get@ STEVENSON RD. N. o ne small pizza FREE.* Sun.-. 11 . il a.m r. Cal 4331-1141 *Sat. -la11 2a.m. r _ .4< 501S> E VER hashit Mr. G's Tonlght & Thursday night Corne help us beat the heat! ROCK'N ROLL al nIght long to Woody's OLD AND ýGOLDUE H ITS' PRIZES! TWIST CONTESTI BEST DRESSED PRIZE! 922 Simcoe St. N., Oshawa 433-1405 toi la.m. Saturday and 4 p.m. to 10 p.m. Sunday., The restaurant la avail-, able for. large 'ýparties and foýr rsevationa cal 571-3042. *ýNOW OPEN-ý FuIly Llcensed Undor LLBO. A ne'w,. exciting meeting place witli excellent,. frienclly service, greaf fare and prices that will'impress you. 49Brook St.,South (Across f rom Safeway Plaza) Whitby Take-Out Our Great Foodi TyHome Deliveryl! Cai666-3444 *JCNEMASHOWC4SE STARRING - HARRISON FORD W.knlghte - 2:00,7:00,9:10 S&ti5un..-ý 2:00,4:1500:45, 9:00 fft dcratvet JAWS adi SUR! AI ofth LJNiaxa a 1'[l&CILm STARTS FRIDAY j STARRING - KENNY ROGERS £SIX PACK fsv IT.ILLIN CI 1SINIE FOR D]INNR« ANTIPASTO ,Soup or Salad aifrnwd*W«4 VEAL PARMIGIANA VEAL SCALOPPINE VEAL AL LIMONE $0 9 VEAL MARSALA................ ......... AMEIDELLA CASA ] 5 QAMBERI AL VINO BIANCO .............. 7 FOR LUNCI- VELPARMIGIANA $ 3 CHICKEN CACCiATORE...................$ CANNELLONI CREPES $ 8 MUSHROOM RÎAM CREPES................. $ , OMELETTA.......... .............. m eatk."poeSdd.4 rkIe~k ~WMAdm 33 Slmce Strut Smith, 571-3042 jar À&Jbà .m- - -eq4&:fý